Light and brothy soup with tender chicken, fresh spring vegetables, and aromatic herbs—ready in 45 minutes.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (about 5 ounces)
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth & Aromatics
08 - 6 cups low-sodium chicken broth (about 48 fluid ounces)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme
11 - 2 tablespoons fresh parsley, chopped plus extra for garnish
12 - Salt and freshly ground black pepper to taste
13 - Juice of ½ lemon (optional, for brightness)
# How-To Steps:
01 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion, sliced celery, and sliced carrots. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Pour in 6 cups of low-sodium chicken broth. Add bay leaf and dried thyme. Bring mixture to a gentle boil.
04 - Add chicken breasts to boiling broth. Reduce heat to low, cover pot, and simmer for 15-18 minutes until chicken is cooked through and no longer pink in center.
05 - Remove cooked chicken from pot and transfer to a plate. Using two forks, shred meat into bite-sized pieces. Set aside.
06 - Add diced zucchini and peas to simmering broth. Cook for 5-7 minutes until vegetables are just tender-crisp.
07 - Return shredded chicken to pot. Stir in chopped parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard bay leaf.
08 - Ladle hot soup into bowls. Garnish with additional fresh parsley. Serve immediately while hot.
